Prep 10 Mins
Cooking 30 Mins
Serves 4

Lazy to cook but feel like something deeply comforting? Then this recipe for curried prawn pasta hits the spot. It’s packed with gentle yet complex curry spice notes and it’s so easy to make.


  • 150g leeks, white parts only, finely sliced
  • 15ml butter
  • 15ml vegetable oil
  • 3 cloves garlic, finely minced
  • 30ml tomato paste
  • 60ml Cape Herb & Spice KORMA
  • 15ml sugar
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of small cherry tomatoes
  • 2,5ml salt
  • 600g peeled frozen prawns, defrosted
  • 125ml cream
  • 15ml finely chopped parsley
  • 15ml finely chopped coriander


Add the butter and oil to a large saucepan. Add the leeks and fry over low heat until they’re soft and buttery. Add the garlic and fry for a further minute. Add the tomato paste and Cape Herb & Spice Korma Curry Spice, the sugar, salt and the tinned tomatoes. Place lid on and cook sauce over medium heat for fifteen minutes. Then add the defrosted prawns and cook for a few minutes until they are just cooked through. Stir in the cream and heat for a few seconds to ensure pasta sauce is hot. Toss with tagliatelle pasta and garnish with chopped parsley and coriander.

To serve:

Cooked tagliatelle pasta sufficient for four


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at